There’s really not much to say about this recipe but here goes… I needed dinner. I wanted it to be super fast. My chicken was stinky despite an expiration date that indicated it should be good. So I needed a Plan B. I’ve been loving peeling open a can of sardines for a salad at lunch, but I sort of wanted something more exciting then cold fish.
Now let’s chat about sardines. At least half of you actually reading this intro will turn up your nose at the very word. Well lemme tell you what…I did the same thing. And then I decided to finally give em a shot! What was I worried about? I’m not entirely sure actually. Sardines are no fishier than tuna in a can and have as many or more health benefits without worrying about the mercury that tuna can have.
You can buy them boneless, skinless and without heads or tails so there is really no “yuck” factor as far as I’m concerned. They are perfect made like tuna salad with some homemade mayo but for tonight, I wanted to try something different. I know some of you are still making and “EWWW” face but it’s time to wipe that look off.
Dredged in potato starch, these were actually really delicious and hardly had any “fish” taste at all! I challenge you to put on your grown-up pants and give em a try. You’ll live, promise. Unless you have an anaphylactic allergy to sardines. Then you could maybe not live. So please don’t make this recipe if you are that person. Otherwise make it. K?
- 1 can wild caught sardines (boneless, skinless, in olive oil)
- 1/4 cup potato starch
- 1/2 teaspoon garlic sea salt
- 1/4 teaspoon ground pepper
- 1/4 cup ghee, avocado oil, or olive oil
- Preheat your cooking fat over medium/high heat
- Combine potato starch, garlic sea salt and pepper
- Open your can of sardines and CAREFULLY remove each one
- Dredge them, one at a time in the starch mixture
- Fry them on each side in the cooking fat until the potato starch is crispy
- Remove carefully with a flexible spatula